Is there anything better than a flaky, rich chicken pot pie, especially when we take the help of a few store-bought ingredients to make the process even quicker! That's where the Pillsbury chicken pot pie recipe with cream of chicken soup comes in. With the help of the pre-made Pillsbury pie crust and the cream of chicken soup, this comes together super quickly, and it's delish. It's the ultimate comfort food without spending hours in the kitchen.
Chicken Pot Pie Recipe
Quick Look: Chicken Pot Pie with Cream of chicken Soup
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 35 minutes
- 🍽️ Servings: 6
- ❤️ Why you'll love this recipe: Creamy chicken pot pie made with cream chicken soup - an easy, classic comfort food recipe with a golden flaky crust and rich filling.
- 🍪 Main Ingredients: chicken, cream of chicken soup, Pie Dough
- 👌 Difficulty: Easy
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Jump to:
- Chicken Pot Pie Recipe
- Quick Look: Chicken Pot Pie with Cream of chicken Soup
- ❤️ Why You'll Love This Easy Chicken Pot Pie with Cream of Chicken Soup
- 🍲 Key Ingredients:
- 🗒 Substitutions
- 🥧 Individual Chicken Pot Pie Recipe
- 🥗 What to Serve with Chicken Pot Pie?
- 🥧 How to Store Chicken Pot Pie
- 🗒 Pot Pie Variations
- 🤔 FAQ: Easy Chicken Pot Pie Recipe with Cream of Chicken Soup
- Other Creamy Comfort Food Classics you may Love
- Easy Chicken Pot Pie Recipe with Cream of Chicken Soup
Try serving this with my go-to mixed greens salad for a perfect dinner! And if you are hosting a dinner party, here are my expert tips! How to host your first dinner party.
You may also love my Gorgonzola cream sauce...dreamy:)
❤️ Why You'll Love This Easy Chicken Pot Pie with Cream of Chicken Soup
- Ultra creamy and comforting - this creamy chicken pot pie is packed with tender chicken and a rich, cozy filling everyone loves.
- Shortcut-friendly - this chicken pot pie with cream chicken soup skips the complicated roux but keeps all the classic flavor.
- Golden, flaky crust - that buttery top bakes up beautifully and makes it feel like a special Sunday dinner (even on a Tuesday).
- Perfect for leftovers - use rotisserie chicken or leftover roasted chicken to make it even easier.
- Family favorite comfort food - it's hearty, satisfying, and always disappears fast.
- Great for entertaining - you can confidently serve with chicken pot pie a simple green salad, roasted vegetables, or fruit for a complete meal.
- Make-ahead friendly - prep it in advance or freeze for busy nights.
First of all, we are keeping things simple without compromising any of the flavor. We save time on all the by using Campbell's cream of chicken soup and Pillsbury premade pie crust for chicken pot pie. All the flavor, none of the hassle.
Why This Is My Go-To Chicken Pot Pie Recipe
It's fast: I can literally pull this together in under 15 minutes. Now that's a weeknight rescue meal for sure.
It's customizable: it's a great way to use up leftovers. If I have green beans leftover in the fridge, I pop them in the pot pie. If I have leftover mashed potatoes, I had those two leftover turkey or chicken from a holiday boom perfect for chicken pot pie.
It's delish: doesn't everybody love a chicken pot pie question mark even the pickiest of kids. Always a crowdpleaser.
It's perfect for meal prep: It's a great option for meal prep. Beautiful so make two and freeze one for later.
So, no matter how you go about making a pot pie or even making a mini pot pies, this chicken pot pie recipe with cream of chicken soup is guaranteed to become a staple in your kitchen. And thanks to Campbell's and Pillsbury, it's as easy as pie-literally!
The perfect comfort food, made easier.
🍲 Key Ingredients:
- Rotisserie chicken: Want to save even more time? Grab a rotisserie chicken from your local grocery store and shred it up. It's a fast and flavorful solution for this easy chicken pot pie with pie crusts.
- Cream of chicken soup: Campbell's cream of chicken soup is the unsung hero here, adding the perfect creamy consistency without needing to measure, mix, or guess. But if of course you can make your own Cream of Chicken Soup if you'd rather. Here's my Cream of Chicken Soup Recipe in this post.
- Pre-made pie crusts: Using Pillsbury pie crust makes the entire process quicker and stress-free. You still get that flaky, buttery goodness without the hassle of rolling dough.
🗒 Substitutions
- Substitute ham, beef or turkey for the chicken.
- Substitute cream of mushroom soup for cream of chicken soup
- Or make it vegetarian by subbing the chicken for more vegetables or tufu.
🥧 Individual Chicken Pot Pie Recipe
Follow these simple steps for the perfect individual chicken pot pie recipe that's cozy, creamy, and portioned just right.
- Preheat the oven to 400°F and lightly grease ramekins or a standard/large muffin tin. You can use any size you like. If you're using really small ones, you may only want one crust on the top.
- Prepare the filling
- Season to taste
- Roll out your pie crust and cut circles slightly larger than your ramekins for the tops (or cut both bottoms and tops if fully enclosed).
- Fill each ramekin with the creamy chicken mixture, leaving a little room at the top so it doesn't bubble over. This is what gives classic chicken pot pies individual portions their perfect ratio of crust to filling.
- Top with crust and press the edges gently to seal. Cut small slits in the top to allow steam to escape.
- Brush with egg wash for a golden, bakery-style finish.
- Bake for 20-25 minutes or until the crust is golden brown and the filling is bubbling.
- Cool slightly before serving - the filling will be hot!
These individual chicken pot pies are perfect for entertaining, meal prep, or freezing for later.
🥗 What to Serve with Chicken Pot Pie?
- A Green salad with a vinaigrette is a perfect address to the safe, savory dish.
- Warm crusty bread is always a great option. if you wanna go all out, serve with a head of roasted garlic and olive oil.
- Lemon bars or another fruit dessert are perfect to brighten this cozy dish.
🥧 How to Store Chicken Pot Pie
Refrigerator:
Cool completely, cover tightly, and store in the fridge for 3-4 days.
Freezer:
Wrap well in plastic wrap and foil (or use a freezer-safe container) and freeze for up to 2-3 months. You can freeze baked or unbaked.
Reheating Tip:
Warm in a 350°F oven until heated through (internal temp 165°F) to keep the crust crisp. Cover loosely with foil if it browns too quickly.
Why Pot Pie with Pie Crusts Is the Way to Go
While you can find variations of pot pies with puff pastry or even biscuits on top, there's something about the classic chicken pot pie recipe with cream of chicken soup and Pillsbury pie crust that makes it irresistible. That buttery, flaky crust wrapped around the creamy filling is pure comfort food. Here's why using pie crusts is key:
- Consistency: The pie crust gets golden and crispy on the outside, while the inside remains soft and tender. It's the perfect texture to balance the creamy chicken filling.
- Ease: Pillsbury pie crust is already rolled and ready to go. No rolling pins or flour-covered countertops here-just unfold, fill, and bake!
- It's Gorgeous: A homemade chicken pot pie looks impressive, especially when baked with a beautifully browned pie crust on top. It feels homemade without all the effort.
Rotisserie Chicken Makes It Even Easier
There's no need to cook your chicken in advance for this recipe-just grab a rotisserie chicken from your grocery store and shred it up! Or use any left over chicken you may have in your fridge. When you combine it with the creaminess of Campbell's cream of chicken soup and some veggies, you've got a delicious filling in minutes. Chop or shred chicken into it bite-sized pieces
Mixing in vegetables
Use any type a frozen vegetables do you like. I've got tons of different combinations to choose from these days so fine you're on your family like the best.
Adding seasoning
I looked at a little extra seasoning just to kick things up a bit. I had salt pepper, dried thyme, rosemary, and I even add a little better than bouillon chicken flavor sometimes. Don't forget garlic or onion powder for extra oomph.
🗒 Pot Pie Variations
- Here's a great Valentine's dinner idea. But you can also make these for any occasion by using a cookie cutter and cutting shapes out of the top crust. Here's my Valentine's version. I'd serve this with a side salad and a bottle of crisp white wine.
- It's a great way to use up leftovers. If I have green beans leftover in the fridge, I pop them in the pot pie. If I have leftover mashed potatoes, I add those two leftover turkey or chicken from a holiday, and they are perfect for chicken pot pie.
- Add 1 Teaspoon of soy sauce or Worcestershire for added depth of flavor
- Add 1 cup of shredded cheddar is desired
- Saute and add ½ of a diced onion
- Add a few springs for fresh thyme
- Make Ahead Freezer Meal: Assemble as directed, wrap tightly and freeze. From frozen, bake, covered, at 400°F. for 1 hour. Uncover. Bake, uncovered, for 45 minutes more or until golden brown. Or, thaw in the refrigerator and bake, covered, for 50 minutes, then uncover and bake for 35 minutes more or until golden brown. Sprinkle with the optional cheese, if desired.
🤔 FAQ: Easy Chicken Pot Pie Recipe with Cream of Chicken Soup
Absolutely! You can assemble your pot pie ahead of time and either refrigerate it for up to 24 hours before baking or freeze it for up to 3 months. Just pop it in the oven when you're ready, and dinner is served. Chicken pot pie recipe with cream of chicken soup holds up well in the freezer, making it a fantastic make-ahead meal for busy weeknights.
While we're all about convenience with Pillsbury pie crust for chicken pot pie, you can definitely make your own pie crust if you prefer. Just be sure to make enough for both the top and bottom layers if you're going for the traditional fully-enclosed pot pie look.Answer 2
Yes, absolutely. Skip adding the bottom pie crust and add the filling to the bottom of the pie plate
The microwave is the fastest method for a quick reheat, but remember that the crust may not crisp up. For a crispier result, toast the pot pie at a high temperature for a few minutes. Alternatively, you can reheat it in the oven at 325°F (165°C) for 20 to 30 minutes, covering it with foil to prevent over-browning.
Other Creamy Comfort Food Classics you may Love
If you make this Chicken Pot Pie recipe, I'd love to know what variation you tried! Leave a comment below or tag me on Instagram @Lauren_Lane_Culinarian - I always reshare your creations.
Easy Chicken Pot Pie Recipe with Cream of Chicken Soup
Ingredients
- 1 egg whisked in a small bowl with a fork.
- 1 premade pie crust about 14 ounces of refrigerated pie crust (2 crusts), at room temperature. How do you Pillsberry?
- 1 can Cream of Chicken Soup 10 ½ ounces Campbell's® Condensed Cream of Chicken Soup or Cream of Chicken w/ Herbs
- ½ cup milk
- 2 cups cooked chicken use rotisserie shredded
- 1 package 12 ounces frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 ⅔ cups)
- ½ teaspoon of garlic salt
- ¼ teaspoon of onion powder optional
Instructions
- Heat the oven to 400°F. Line the bottom of a 9-inch pie plate with 1 pie crust. Brush with egg wash. (save the remaining egg wash for the top crust)
- Stir the soup, milk, chicken, garlic salt, onion powder and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate.
- Place the remaining pie crust over the filling. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
- Bake for 35 minutes or until the crust is golden brown. If crusts begin to brown too quickly, cover it foil or a crust protector.
Video
Notes
- I recommend using a glass or metal pie dish for the best crust. Pies cooked at such a high temperature can bake unevenly in ceramic pie dishes.
- You could substitute the chicken for turkey or ham
- To make this for a holiday, use a cookie cutter and cut-out shapes for the top of the pot pie.
Variations: - Add 1 Teaspoon of soy sauce or Worcestershire for added depth of flavor
- Add 1 cup of shredded cheddar is desired/
- Saute and add ½ of a diced onion
- Add a few springs for fresh thyme
Melanie Golden says
absolutely wonderful. Perfect and delicious and it was my first time making a pot pie ever and I'm 54
Vici says
This was simply easy and so warm and delicious, hard to stop eating.
Will definitely make again.
Morgayne says
Delicious and easy! Whole family loves it!
Lauren Lane says
A delicious recipe made with Campbell's cream of mushroom or cream of chicken soup. I've added tons of variations, how to make it in advance, and even how to seasonal is it. I've even added extra flavor, enhancers for even more depth, the flavor.